Ingredients

The following ingredients have 4 Servings
  • 3 cups cubed day-old bread
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1/2 cup butter, melted
  • 1 bunch fresh asparagus spears, chopped (about 2 cups)
  • 1/2 finely chopped onion (1 medium)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups fat-free (skim) milk
  • 2 cups diced cooked chicken

Instruction

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
  • In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
  • In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
  • Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
  • Bake 25 minutes or until crumbs are browned.